I made a Jack Bishop recipe of roasted zucchini split and stuffed with ricotta. It was… awesome._________________Founder of The Quest For Zest. A food & travel blog from The Crossroads of America. Eat local. Travel global.

I live in a rural area where we never lock our cars---except starting in late summer. If you leave them unlocked at that time the zucchini bandits will leave unending presents of zucchini and yellow squash.

Me, I'm always forgetting to lock up. So, through the years, I've collected numerous recipes to use of the lagess of other people's gardens. Here are a few of my favorites. If anything appleals particularly I'll post the recipes:

Combine all ingredients to form a thickish batter. Drop by double-tablespoons onto a hot, lightly buttered griddle. Cook until golden brown and the edges start to dry. Flip and cook until second side is golden.

Fantastic...thank you! Can't wait to try these! Appreciate you taking the time to put the recipe together._________________The life, trials, tribulations, and adventures of the every woman in the kitchen; the Attainable Gourmet.